EN - 33 -
Meat and fish
Preparation
Maximum
Storing time
(month)
Steak
Wrapping in a foil
6 - 8
Lamb meat
Wrapping in a foil
6 - 8
Veal roast
Wrapping in a foil
6 - 8
Veal cubes
In small pieces
6 - 8
Lamb cubes
In pieces
4 - 8
Minced meat
In packages without using spices
1 - 3
Giblets (pieces)
In pieces
1 - 3
Bologna sausage/salami
Should be packaged even if it has
membrane
Chicken and turkey
Wrapping in a foil
4 - 6
Goose and Duck
Wrapping in a foil
4 - 6
Deer, Rabbit, Wild Boar
In 2.5 kg portions and as fillets
6 - 8
Fresshwater fishes (Salmon,
Carp, Crane, Siluroidea)
After cleaning the bowels and
scales of the fish, wash and dry
it; and if necessary, cut off the tail
and head.
2
Lean fish; bass, turbot,
flounder
4
Fatty fishes (Tunny, Mackarel,
bluefish, anchovy)
2 - 4
Shellfish
Cleaned and in bags
4 - 6
Caviar
In its package, aluminium or
plastic container
2 - 3
Snails
In salty water, aluminum or plastic
container
3
Note:
Frozen meat should be cooked as fresh meat after being thawed. If the meat
is not cooked after being thawed, it must not be re-frozen.
Maximum Storing
time (months)
Thawing time in
room temperature
(hours)
Thawing time in oven
(minutes)
Bread
4 - 6
2 - 3
4-5 (220-225 °C)
Biscuits
3 - 6
1 - 1,5
5-8 (190-200 °C)
Pastry
1 - 3
2 - 3
5-10 (200-225 °C)
Pie
1 - 1,5
3 - 4
5-8 (190-200 °C)
Phyllo dough
2 - 3
1 - 1,5
5-8 (190-200 °C)
Pizza
2 - 3
2 - 4
15-20 (200 °C)
Summary of Contents for F2155NHF
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